Chicken Tikka Tawa Pulao Recipe | FlavorFul Chicken Tikka Pulao Recipe

Chicken Tikka Pulao Recipe

Chicken Tikka Pulao is a flavorful dish combining smoky, spiced chicken tikka with aromatic basmati rice, cooked with fragrant spices for a deliciously rich experience.

Ingredients
For Yakhni (Stock):
Chicken: 1 kg
Onion: 1 (sliced)
Ginger: 1-inch piece
Fennel seeds: 1 tbsp
Salt: as needed
Whole garam masala: (Cloves, Bay leaf, Cinnamon stick, Star anise, Black pepper, Green cardamom)
Water: as required
For Chicken Marination:

Cooked chicken (from stock)
Yogurt: 4 tbsp
Salt: 1 tsp
Red chili powder: 1 tbsp
Chaat masala: 1 tbsp
Black pepper: ½ tsp
Flour: 2 tbsp
Orange food color: a pinch
For Pulao:

Basmati rice: 3 cups (soaked for 30 minutes)
Oil: as needed
Onion: 1 large (sliced)
Ginger-garlic paste: 1 tbsp
Red chili powder: 1 tsp
Tomatoes: 2 (chopped)
Yakhni (stock): as required
Whole garam masala (Cloves, Bay leaf, Cinnamon stick, etc.)
Kewra water: a few drops
Instructions
Prepare the Yakhni (Stock):

In a pressure cooker, add chicken, onion, ginger, fennel seeds, salt, and whole garam masala.
Pour enough water to cover the chicken, close the lid, and cook on medium heat for 10–15 minutes.
Once done, separate the chicken pieces into a bowl and strain the stock into another container. Set both aside for later use.
Optional: You may add coriander seeds for additional flavor if desired.
Marinate the Chicken:

Take the cooked chicken pieces and rub gently with yogurt, salt, red chili powder, chaat masala, black pepper, flour, and orange food color.
Mix well and set aside to marinate.
Prepare the Pulao:

Heat oil in a deep pan and sauté the sliced onion until translucent.
Add whole garam masala, ginger-garlic paste, and red chili powder. Stir well.
Add the chopped tomatoes and cook until soft.
Pour in the prepared yakhni and bring it to a boil. Add the soaked rice and cook until the rice is almost done.
In a separate pan, heat a little oil and fry the marinated chicken pieces until golden brown on both sides.
Assemble and Final Cook:

Once the rice is nearly cooked, drizzle a few drops of kewra water on top.
Place the fried chicken pieces over the rice, cover with a tight-fitting lid, and steam (dum) on low heat for 10–15 minutes.
Serve:
Serve the Chicken Tikka Pulao hot with fresh salad and your favorite chilled beverage. Enjoy!

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